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Author Notes: This is a pantry dish I rely on when I want something a little more interesting than my usual caramelized onions + sausages. It is easy to make, easy to scale up, and easy to prepare ahead. —Cristina Sciarra
1 tablespoon olive oil
4 pork sausages
3 cloves garlic
1 small white onion
2 small apples
7 oz garbanzo beans (1/2 a can)
2 sprigs fresh thyme
1 tablespoon Cognac
1/2 cup chicken stock
1/4 cup verjus
kosher salt, black pepper
4 potato hot dog buns (optional)
- Heat the oven to 400F.
- Heat the olive oil over medium heat, in a wide pan with sides at least 2 inches high. Meanwhile, poke holes in the sausage casings (this will allow the juices to release easily). When the oil is hot, add the sausages. Cook them for a few minutes, turning them as you go, so that they brown evenly. When the sausages are browned to your liking, remove them to a plate.
- Mince the garlic and slice the onion thinly. Add the onion to the sausage pan, stirring to pick up the brown bits on the bottom of the pan. Cook the onion for about 5 minutes, and then add the garlic; cook another minute.
- While the garlic and onion are cooking, peel and core the apples. Slice them thinly, too. (I used a mandolin.) When the garlic and onion are cooked to your liking, add the apples. Stir to incorporate.
- Add: the thyme, the Cognac, the chicken stock, and the verjus to the pan. Stir. Drain the chickpeas; add them to the pan. Let the liquid come to a simmer, and then move the pan to the oven. Cook for 30 minutes.
- Remove the pan from the oven. Move the sausages to a bowl, and then set the pan over high heat. Reduce until the sauce is thickened to your liking.
- Take the pan off the heat. Add salt and pepper, to taste. Add back the sausages and stir everything to combine. Serve warm, as is, or as sandwiches on lightly toasted potato hot dog buns.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas